I had quite a bit of leftover peanut sauce from the gado-gado recipe. So I fried some firm tofu in peanut oil, then put aside under alfoil to keep warm while I lightly fried some brocollini and snow peas, which I had chopped into bite-sized pieces. Then I added the peanut sauce, which resembled very thick peanut butter, and about 3/4 of a cup of water to thin the sauce down. Once the sauce was thinner and smoother, I reintroduced the tofu and left it on the heat for about 5 minutes.
We ate this over white rice and it was very tasty.
My partner and I both accidently bought lettuce within two days of each other (baby cos, and iceberg) . So naturally I decided to make san choy bau for dinner. I used this recipe from veggieful.com, which was simple to make, but very very tasty. Actually I didn’t find it very easy to get the outer leaves of the iceberg lettuce off in one piece, but a little tear doesn’t matter: you can still roll the leaf around the filling and enjoy. The kids liked this dinner too, though they’re normally not huge fans of the humble lettuce. So that was a good result all round.
My partner is an omnivore but is happy to cook vegan food for us all to eat. He has also bonded with Isa Does It, which has led to him expanding his repertoire considerably. Recently he cooked this yummy pesto-cauliflower pasta with breaded tofu. The pesto uses basil and coriander (cilantro) and tastes really fresh. The breaded tofu was fun too.
At the back of the photo you can see some beetroot, which I prepared because my partner said he’d been craving it. I roasted some beetroot in their skins and served them warm. Not the most natural pairing with this pasta dish, perhaps, but it was tasty.
Tonight my friend Dana took me to Cha-Ya, a vegan Japanese restaurant in Berkeley. There were so many great-sounding dishes, it was very hard to choose. We shared a few dishes and enjoyed them all. Pictured above we see Dengaku on the right: this is tofu, portobello mushroom and eggplant with a miso glaze (the stuff on the top was delicious). The bowl on the left contains sunomono, a cucumber salad with seaweed, radishes and other yummy stuff.
Completing our meal was this noodle bowl, containing gyoza, lots of veggies, and noodles.
I still have a week left in Berkeley and will definitely go back to Cha-Ya to try some more things on the menu: I’ve read a few reviews recommending the Cha-Ya roll. Best of all, this place is just around the corner from where I’m staying: it’s on Shattuck Avenue in the area they call the Gourmet Ghetto.
I’m heading off to Berkeley tomorrow for 3 weeks. It’s a work trip, but I’m going to make the most of the many vegan options available in Berkeley. Expect some updates here.
Meanwhile, since I’m busy with packing etc, here’s a quick post about a vegan paella I ate recently at The Shack, Monterey (not far from where I live). The Shack is an omni place with an emphasis on organic food, and with vegan-friendly options. I enjoyed this paella, and it was certainly very nourishing, packed with yummy vegies, some tofu and brown rice.
I’ve spent the last two weeks travelling, so I haven’t been doing much home cooking. Any vegans who travel will attest that airports are not always easy. So it’s always exciting to find a new food option. I was in Brisbane domestic airport when I spotted Roll’d, an outlet offering fresh Vietnamese street food. Though omni, they had vegan options including these delicious tofu rolls.
This roll was very tasty, with coriander and noodles and sliced red cabbage and carrot inside. There was quite a wide choice of sauces: one container of sauce per roll (I chose hoisin).
This is a photo of tofu and mushroom stroganoff which my partner cooked one night. It was the first time he’d ever cooked tofu! My partner (though omni) happily cooks vegan food for us often, but I had noticed that he didn’t seem comfortable straying outside the vegies-and-beans range. So, this is a dish to celebrate. What’s more, it was delicious (including the home-grown parsley on top). Thank you, husband!
The recipe is from Isa Does It and is available online via The Guardian.